Homemade Hard Candy Recipe
User Reviews
5
Homemade Hard Candy Recipe
Description
Homemade Hard Candy Recipe combines sugar, corn syrup, and water heated carefully to reach specific temperatures, creating a clear base that hardens into firm candy. Optional food coloring and flavoring oils such as cinnamon are added towards the end to customize appearance and taste. After boiling to the hard crack stage (300°F), the mixture is poured onto non-stick surfaces or candy molds to cool and set. The finished candy has a crisp texture and can be broken into pieces or formed into shapes using molds.
The cooking process requires monitoring temperatures to avoid crystallization and ensure the candy sets properly. The mixture should be stirred only until the sugar dissolves initially and not after reaching high heat to maintain clarity. Flavor oils are added carefully after removing from heat to preserve their potency and prevent burns from steam.
This candy is suitable for making unique homemade sweets and can be stored by tossing the hardened pieces with powdered sugar to prevent sticking. Soaking utensils with candy residue in warm water will help with cleaning. Using corn syrup and precise temperature control is key to achieving the desired hard candy texture.
Ingredients
- 2 cups sugar
- ⅔ cup corn syrup
- ¾ cup water
- Food Coloring if desired
- 1 teaspoon flavoring oil if desired (I use cinnamon.)
- ¼ cup powdered sugar
Instructions
- In a 3 quart saucepan, combine sugar, corn syrup, and water.
- Over medium heat, stir just until the sugar is dissolved. Do not stir again.
- Heat until the mixture reaches 260 degrees F.
- Add food coloring, if desired.
- Continue to boil until the mixture reaches 300 degrees F.
- Remove from heat and add flavoring oil, if desired. Do not lean over the pot when you add the oil!! The steam can burn.
- Stir until combined.
- Pour into a quarter baking sheet that has been sprayed with cooking spray or lined with parchment.
- Let the candy sit so it can harden. Break into bite-sized pieces and toss with powdered sugar.
- OR pour into candy molds and allow to harden.
- OR pour free-form candies onto parchment paper. I find this is easier after the mixture has cooled just slightly, about 1 minute.
Notes
- Use flavoring oils instead of extracts for brighter, more potent flavors.
- Prepare your baking sheet by spraying with cooking spray or lining with parchment before pouring the candy to prevent sticking.
- Pour the hot candy mixture onto silicone candy molds for shaped candies or free-form on parchment paper after it cools slightly.
- Soak utensils and pans in warm water to dissolve hard candy residue for easier cleaning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 37g | 12% |
| Sodium | 9mg | 0% |
| Sugar | 37g | 74% |
| Calcium | 2mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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